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Puerto Rican Chuletas Guisadas (Stewed Pork chops)

Puerto Rican stews (guisos) are my husband’s absolute favorite. Chuletas guisadas are stewed pork chops. This dish is super packed with flavor and it's so delicious! definitely one that you want give a try.
Print Recipe
Puerto Rican Chuletas guisadas in an Orange dutch oven

Equipment

  • 1 Deep pot or Dutch Oven

Ingredients

Marinade

  • 4 assorted-cut pork chops
  • 3 tablespoons white vinegar
  • 1 tablespoon oregano
  • 1 teaspoon adobo
  • 1 teaspoon black pepper

Stew

  • 1 tbsp Oil I used a little achiote oil, but regular oil works too
  • 1 onion chopped
  • 1 tablespoon minced garlic
  • 2 heaping tablespoons sofrito
  • 1 8 oz can tomato sauce
  • 3 cups water
  • 1 tablespoon diced pimentos
  • 3 medium potatoes peeled and chopped
  • 2 carrots sliced
  • ¼ teaspoon turmeric
  • ¼ teaspoon oregano
  • About ¼ teaspoon sazón optional
  • Fresh cilantro a generous handful

Instructions

  • Season pork chops with white vinegar, oregano, adobo, and black pepper. Mix well, cover, and marinate for 30–45 minutes or overnight in the refrigerator.
  • Heat oil in a Dutch oven over medium-high heat. Brown pork chops for about 2 minutes per side, working in batches. Remove and set aside.
  • Reduce heat slightly. Add onion, garlic, and sofrito. Sauté for 3–4 minutes until softened and fragrant.
  • Stir in tomato sauce and water. Add pimentos, potatoes, carrots, turmeric, oregano, and sazón (if using). Mix well.
  • Return pork chops and any remaining marinade to the pot. Bring to a simmer and cook uncovered for 10 minutes.
  • Taste the broth and add salt if needed.
  • Cover, reduce heat to medium-low, and simmer for 45 minutes to 1 hour, stirring occasionally. Add a generous bunch of fresh cilantro during the last 7 minutes.
  • Remove a few tender potatoes, mash them, and stir them back into the sauce.
  • Serve hot with white or yellow rice.

Video

Notes

Serve this with white rice or Yellow rice and beans.
On the side you can add a fresh salad, tostones, or maduros.
Store left overs in an air tight container in the fridge for up to 3 days.